No Knead Bread - Any Laucke Mix

Using this ‘No Knead Bread’ recipe you can enjoy a delicious home-baked loaf, without the extra effort of kneading the dough, and no need for a bread machine. It is super easy and can be made using a standard oven and any of our Laucke Mixes!


600g or 500g Laucke Bread Mix
Dry Yeast 1/4 tspn
Water 20º C As per Mix Instructions


  1. Place 600 g mix into a large mixing bowl but only use ¼ teaspoon of yeast and the ‘make by hand’ water quantity which is typically 10% less than when using a bread machine. This will make a dough suitable for a 2 litre bread pan. The smaller amount of yeast will ferment over a longer period which will help to develop the dough.


  2. Adjust the water to about 20 Deg C prior to addition to the bowl.

    Using the handle end of a large wooden spoon or your hand with or without a food glove just carefully stir the ingredients until all the flour has gone and you have a sticky dough. Any mixer can be used if desired because you do not want to really mix the dough after it has formed.

    Mix Ingredients  Mix  

  3. Then either place in an oiled tub with lid or just cover the bowl with glad wrap and place in a warm environment (20-25 Deg C) such as towards the back on the of the top of your refrigerator and leave overnight for at least 12 hours.

  4. Then gently scrape the dough from the bowl or tub onto a well floured cloth or lightly oiled surface.

    Alternative 1: Quick(er) Method
    As gently as possible using flour on your hands as well, roll the dough into a large sausage shape the same length as the tin whilst trying not to expel too much gas from the dough. Any gas removed here will take longer to build up before baking. Place the formed dough into a pre-oiled or non-stick bread tin.

    Alternative 2: Double Rise Method
    Either flour or preferably lightly oil your hands and flatten (or roll) out the dough until it is about 1 cm thick. Because we are going to rise the dough again, you can use enough force to expel any of the gas from pockets that have formed. You should end up with a large oval shape of thin dough. Then, imagine the dough piece as a rectangle divided in to three equal portions, lift up one of the ends of dough, stretch it slightly outwards and then fold it inwards towards the other end, leaving 1/3rd of the dough unfolded. Then lift and fold over the remaining 1/3rd of dough to complete a 'letter fold' which should be 3 layers of dough thick in the shape of a rectangle. Now roll the dough with a little bit of tension in to a large sausage about the same length as the tin. Place the formed dough into a pre-oiled or non-stick bread tin.


  5. Cover the tin with cling-wrap to prevent the dough from skinning and place in a warm location to rise. Good locations are in a sink, oven (not turned on), microwave or esky/chiller with a bowl of hot water to provide warmth and humidity.


  6. Allow the dough to rise until it reaches the top of the bread tin (Alternative 1 may take up to an hour, Alternative 2 may take up to 3 hours) and pre-heat your oven to 200 Deg C before your proofing is complete. The dough is ready when it slowly recovers to a light finger press.


  7. You can add some moisture to the oven to help allow the loaf to expand by lightly spraying the top of the loaf and/or the inside of the oven just prior to placing the bread tin inside. Additionally placing 3-5 ice cubes on a pre-heated tray on the bottom can be helpful. Bake for 30-35 minutes. Loaf is baked if it sounds hollow when tapped.

    When baking is finished, turn out on to a cooling rack.

  • Bread Mixes
  • 1 x Large Loaf
  • Bake 40-50 minutes


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